Strawberry Avocado Farro Salad
- Preparation (20 minutes) - Cooking (30 minutes)
- 4 servings
Courtesy of California Strawberry Commission
We’re loving this Strawberry Avocado Farro Salad from registered dietitian Kaleigh McMordie! It uses strawberries in a lunch or side dish that’s so satisfying. Not only are strawberries delicious, there are so many health benefits that strawberries offer. One serving of eight strawberries provides a day’s worth of vitamin C. Paired with whole grains, herbs and avocado, this strawberry salad will be your new favorite way to get in 8 strawberries a day. Try it with grilled chicken or steak for a heartier meal. Enjoy!
- 1 cup (250 ml) uncooked farro
- 2½ cups (625 ml) water or vegetable stock
- ½ lb (250 g) California strawberries hulled and sliced
- 1 ripe avocado diced
- ½ cup (125 ml) fresh basil leaves
- 2 oz (60 ml) goat cheese crumbled
- 2 Tbsp (30 ml) blush or red wine vinegar
- 2 Tbsp (30 ml) olive oil
- 1½ tsp (7.5 ml) honey
- Pinch sea salt
- Pinch freshly cracked black pepper
Serving: 2 cups (500 ml), Calories: 326kcal, Carbohydrates: 40g, Protein: 10g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 245mg, Fiber: 7g, Sugar: 5g
In a medium saucepan, bring water or stock to a boil. Add farro and simmer; cover 25–30 minutes. Remove from heat and drain any remaining liquid. Let farro cool completely.
Add cooled farro to a large bowl with sliced California strawberries, diced avocado, basil leaves and crumbled goat cheese.
In a small bowl, whisk together remaining ingredients (vinegar through pepper). Pour over farro salad. Gently toss to coat. Serve or refrigerate until ready to serve.